Determination of the anti-oxidative capacity and bioactive compounds in green seaweed Ulva rigida c. Agardh

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dc.contributor.buuauthorYıldız, Gamze
dc.contributor.buuauthorÇelikler, Serap
dc.contributor.buuauthorVatan, Özgür
dc.contributor.buuauthorDere, Sükran
dc.contributor.departmentUludağ Üniversitesi/Fen-Edebiyat Fakültesi/Biyoloji Bölümü.tr_TR
dc.contributor.orcid0000-0002-7687-3284tr_TR
dc.contributor.orcid0000-0002-4177-3478tr_TR
dc.contributor.researcheridO-7508-2015tr_TR
dc.contributor.researcheridA-9944-2010tr_TR
dc.contributor.researcheridAAH-2767-2021tr_TR
dc.contributor.scopusid6701743065tr_TR
dc.contributor.scopusid8234554800tr_TR
dc.contributor.scopusid16235098100tr_TR
dc.contributor.scopusid35606877400tr_TR
dc.date.accessioned2022-03-30T13:44:09Z
dc.date.available2022-03-30T13:44:09Z
dc.date.issued2012
dc.description.abstractThere is an increasing demand for natural antioxidant molecules in order to replace the synthetic additives in the food industry. Therefore, Ulva rigida C. Agardh was analyzed to determine its bioactive components, including the total phenolic content, antioxidant capacity (lipid and water-soluble), vitamins (A, E, and C), protein, carbohydrate, and pigments. As a result, Ulva rigida showed a high total phenolic, vitamin E, and total carotene content. Hence, U. rigida could be considered as a plant possessing natural antioxidant molecules and might be useful for the food industry. U. rigida can also be used for curing diseases arising from oxidative deterioration.en_US
dc.identifier.citationYıldız, G. vd. (2012). "Determination of the anti-oxidative capacity and bioactive compounds in green seaweed Ulva rigida c. Agardh". International Journal of Food Properties, 15(6), 1182-1189.en_US
dc.identifier.endpage1189tr_TR
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue6tr_TR
dc.identifier.scopus2-s2.0-84866412766tr_TR
dc.identifier.startpage1182tr_TR
dc.identifier.urihttps://doi.org/10.1080/10942912.2010.517341
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/10942912.2010.517341
dc.identifier.urihttp://hdl.handle.net/11452/25462
dc.identifier.volume15tr_TR
dc.identifier.wos000308980400002tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.journalInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.relation.tubitak107T279 (TBAG/HD-304)tr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectAntioxidant moleculesen_US
dc.subjectPigmentsen_US
dc.subjectVitaminsen_US
dc.subjectTotal phenolic contenten_US
dc.subjectQuantitationen_US
dc.subjectCarotenoidsen_US
dc.subjectDerivativesen_US
dc.subjectMetabolismen_US
dc.subjectVegetablesen_US
dc.subjectExtractsen_US
dc.subjectAlgaeen_US
dc.subjectAciden_US
dc.subjectUlvaen_US
dc.subjectUlva rigidaen_US
dc.subjectCarbohydratesen_US
dc.subjectMoleculesen_US
dc.subjectAntioxidant capacityen_US
dc.subjectBioactive componentsen_US
dc.subjectBioactive compoundsen_US
dc.subjectFood industriesen_US
dc.subjectGreen seaweeden_US
dc.subjectNatural antioxidantsen_US
dc.subjectSynthetic additivesen_US
dc.subjectVitamin-Een_US
dc.subjectPhenolsen_US
dc.subject.scopusSelenium; Antioxidants; Glutathione Peroxidaseen_US
dc.subject.wosFood science & technologyen_US
dc.titleDetermination of the anti-oxidative capacity and bioactive compounds in green seaweed Ulva rigida c. Agardhen_US
dc.typeArticle
dc.wos.quartileQ3en_US

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